Saturday, November 30, 2013

Weekly Food & Fitness Plan - #14

Wow! Is it already Sunday? This Thanksgiving break has flown by so fast! I hope you have all had a wonderful holiday weekend and that you have taken time to count your blessings. I feel so blessed to have such wonderful friends and family in my life. We have had a fantastic weekend together. I'm so sad to see it all end. But I'm looking forward to this Christmas season. We are lighting the Advent candle at church today. We did it last year as well. It's such a great way to kick off the season.

Southern Living Yankee

Here is my plan for the week:
Sunday - Fresh Take Chicken
Monday - Crockpot Chili
Tuesday - TC's Birthday Dinner
Wednesday - Cream Cheese Chicken Chili
Thursday - Spaghetti & Meatballs
Friday - Grilled Hamburgers
Saturday - Crockpot Roast

Sunday - 3 mile run
Monday - Ripped in 30 - Level 1
Tuesday - Ripped in 30 - Level 2
Wednesday - Yoga Meltdown - Level 1
Thursday - Rest
Friday - 3 mile run
Saturday - 3 mile run

I got pretty busy last week and slacked off on my exercise, so I didn't get to bump up to level 2. But definitely plan to do it this week. Gotta get rid of these last few pounds of pregnancy weight!

So long for today...

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Wednesday, November 27, 2013

Another Bestowed Review

Hi friends! I hope you're all having a great week and getting everything ready for Thanksgiving tomorrow. I have family coming into town tonight. I think I just about have everything ready. If I don't ready or not, here they come. Lol!

I was lucky enough to have Bestowed send me another box to review. As much as I liked the first one, this one was even better! Nutritionist Heather Bauer really did a fantastic job at putting this box together. I'm not sure how she decids what to include each month, but she definitely had a winner this time around!

There were so many great things included in this month's box. Here is what I got:
* Wild Garden
* Crunchmaster Multi-seed Crackers
* Eat Green Tea (edible green tea leaves)
* LifeIce Popsicles
* Nektar Honey Crystals
* Perfect Fuel Chocolate
* Chocolate Peanut Butter Quest Bar
* Salba Smart Chia Boost
* Skratch Labs Exercise Hydration Mix
* ZICO Chocolate

I love that they included Coconut water again. There are so many amazing benefits of drinking it. It's great that they help to share the love on that one. I don't know what I liked the best about this box. Everything was so great. I haven't been able to use everything yet, but I'm getting through them one at a time. I've heard so many great things about most of these products. When I opened the box and saw the great variety, I was so excited!

They said that this month's box was full of products to help to kickstart your workout and they definitely didn't disappoint. This couldn't have come at a better time for me since I am trying to buckle back down and lose these last few pregnancy pounds. I'm so close to goal and hopefully will get there soon!

If you want to try Bestowed, I have great news for you! They are offering a promotional discount for you to try a box for only $10! How great is that? When you go to the Bestowed website, you can join and order a box. At checkout, enter the discount code HELLOTEN105 to get your discount. Easy peasy!

I hope you'll all try one with this great offer. You never know what new product you will try that you might fall in love with!

I hope you all have a great holiday!

So long for today...

Sunday, November 24, 2013

Weekly Food & Fitness Plan #13

Happy Sunday everyone! I hope you are all staying warm and/or dry wherever you are. We've had some pretty warm weather the last few days and it was so nice! Except yesterday was rainy and dreary and now it's Turning cooler again. But I like it to be cooler for the holidays. I guess that's because I'm from the North. It was very rare if it was warm for Thanksgiving, so I think I'm still in that mindset. It doesn't even seem like the holidays to me if it isn't cool, which a lot of times in the past it hasn't been. Anyway, it's supposed to be cool this week for Thanksgiving, so that should definitely have me in the holiday spirit.

Southern Living Yankee

Here's what is on tap for the week:

Menu Plan:
Sunday: Mountain Pies on the fire
Monday: Grilled Turkey Patties
Tuesday: Skillet Fried Ham & Potatoes
Wednesday: Lasagna
Thursday: Thanksgiving!!!
Friday: Leftovers, of course!
Saturday: Chili

Fitness Plan:
Sunday: Yoga Meltdown - Level 1
Monday: Ripped in 30 - Level 1
Tuesday: Ripped in 30 - Level 2
Wednesday: Yoga Meltdown or Rest
Thursday: Walk after dinner!!
Friday: 3 mile run
Saturday: 3 mile run

We have company coming into town Wednesday, so it might be a rest day for me. We will see.

I hope you all have a great week! I will try to get another post or two up, but we will see what happens with that.

Don't forget to link-up with your weekly plan!

So long for today...

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Saturday, November 16, 2013

Weekly Food & Fitness Plan #12

Good morning friends. I hope you are all having a great weekend. Are you all getting geared up for Thanksgiving? It's less than 2 weeks away now. Does anyone else think that they are pushing Christmas early this year? It seems like people are decorating earlier, people are shopping earlier and even radio stations are playing Christmas carols already. My sister is always saying, "Let the turkey have his day!" And I completely agree! We always put our tree up and decorate the day after Thanksgiving. I'm glad that Thanksgiving is late this year, because when its earlier, I'm usually so tired of the Christmas decorations. The day after Christmas, I am so ready to take down the tree and decorations. Anyone else?

Southern Living Yankee

Ok, so let's get to this week's plan. Shall we?

Dinner Plan:
Sunday - Grilled Turkey Brats
Monday - Turkey Patties
Tuesday - Tacos
Wednesday - Recipe Makers
Thursday - Spaghetti & Meatballs
Friday - Leftovers
Saturday - Birthday Party!!

Sunday - 3 mile run
Monday - 30 Day Shred - Level 1
Tuesday - Yoga Meltdown - Level 1
Wednesday - 30 Day Shred - Level 1
Thursday - Rest!
Friday - 3 mile run
Saturday - 3 mile run

So there it is! Hopefully, this week will be calmer than last week was and i can stick to the plan. Have a great week!

So long for today...

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Friday, November 15, 2013

Pumpkin Bread

Look at this! Two recipes in the same week! I'm on fire! Haha. I know you might be getting tired of all the pumpkin things that are being posted everywher this year, but I'm all caught up in it, too. I'm addicted to pumpkin spice for some reason this year. Have you all seen the pumpkin spice Hershey's Kisses? So, so good! If you see them, you need to buy a bag. I might have bought one (or eight - not kidding) bags just before Halloween. I'm having to pace myself. Otherwise, I could seriously eat an entire bag in one sitting. They're that good. At least, that's what I think. TC would disagree with you.

So I've been wanting to make some pumpkin bread all Fall. A couple of weeks ago, I tried to make a healthy version that didn't have any butter or sugar in it. It was a great idea, but ended up in the trash. The think I was most disappointed about was wasting 1/2 of a cup of local honey that someone had given me. It was so good, I could have eaten it with a spoon. Anyway, I had to redeem myself and make some pumpkin bread worth eating. There are so many different recipes out there, I didn't know which one to try. I didn't want to make too much bread as I know who would be the one eating it all! So I looked in my trusty Fannie Farmer cookbook and found a simple and delicious recipe. The result was perfection! TC and Addison both loved it. Here is the recipe:

adapted from Fannie Farmer
Servings: 10
Points+: 7

1 1/2 c. flour
1/2 t. salt
1 c. sugar
1 t. baking soda
1 c. pumpkin purée
1/2 c. canola oil
2 eggs, beaten
1/4 c. water
1/2 t. nutmeg
1/2 t. cinnamon
1/4 t. ground cloves
1/2 c. chopped walnuts (optional)

Preheat oven to 350 degrees.

In a small bowl, combine the flour, salt, sugar and baking soda and mix until blended. In a medium bowl, combine the pumpkin, oil, eggs, water and spices. Mix until this is blended. Next, slowly add the dry ingredients into the wet ingredients. Mix until blended, but do not over mix. If using nuts, fold them in at this point.

Pour the batter into a 9x5x3 inch loaf pan that has been sprayed with non-stick cooking spray. Bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean. Turn the loaf out of the baking pan and allow to cool on a rack.


So what are your must-have recipes for the Fall season? Do you prefer pumpkins or apples? I hope you all have a great weekend!

So long for today...

Wednesday, November 13, 2013

Roasted Butternut Squash

Hey everyone. I meant to post this earlier this week, but once again, things have been hectic at our house. Camden came down with croup again and we ended up in the ER with him on Monday. He was having some trouble breathing and it worried this mama bear. They gave him a breathing treatment, some steroids, ran some x-rays (which came back clear), gave us a couple of prescriptions and sent us on his way. He is breathing much better now. He still has the barking cough, and that is still annoying him, but overall, he is doing much better. Z-packs really are awesome, I tell you!

So a couple of years ago, I tried a recipe to make butternut squash fries. Since butternut squash doesn't have any points, it seemed like such a great swap. Well, after getting a great strength workout in for my arms by cutting that sucker up, I baked it up and tried it. Unfortunately, I didn't care for the fries. They weren't crisp at all and just didn't satisfy my hunger for fries. Fast forward to this year. More and more people are talking about how great squash is. When I was at the grocery store a couple of weeks ago, squash was on sale, so I decided to pick up a butternut squash and a spaghetti squash. I googled and pinterested (yes, I make up my own words now!) for recipes and found a couple to use as a guideline, but decided to put my own twist on it. The result was absolutely delicious! I had to buy another one last weekend and roasted it for this week. So, so good. It takes a bit to prep it, but it's definitely worth it! Here is how I made it:

Servings: Ha! Maybe 2 - 4 depending on if you can stop eating it!
Points+: 1

Preheat oven to 375 degrees.

The first step is to cut the squash in half and scrape out the seeds.

After that, you need to peel the squash. I just used my vegetable peeler for this. The skin is kind of tough, but it wasn't an issue for me.

After peeling the squash, I cut it up into about 1 inch pieces. Mine weren't all uniform, but that didn't matter.

Next, I spread out the squash on a baking sheet that has been sprayed with cooking spray. I take a little bit of olive oil and spread it over top of all of the squash.

Over top, I sprinkle a little bit of seasoned salt and some garlic powder. These are the spices that I prefer. I tend to use them on a lot of different things these days. But you can use whichever spices you like.

Put the baking sheet in the oven and bake for 50 - 60 minutes.

When you take it out of the oven, it will smell amazing and you will have some delicious darker pieces as well.

I like to serve mine up as a side dish with whatever we are eating. I also like to just eat it as a snack. I like to keep some in the fridge all the time so I can just reheat it when I get hungry for it.

I hope you all try this recipe and enjoy it as much as I do. This is definitely going to be making a regular appearance in my kitchen in the future!

So long for today...

Sunday, November 10, 2013

Weekly Food & Fitness Plan # 11

Happy Sunday everyone! I hope you're all staying warm wherever you are. We've been having some crazy temperatures lately that have been all over the place this past week. This coming week is supposed to have even bigger dips, too. Might have to break out the fleece!

We're having a low key weekend this week. We've had plenty of cozy fires and will probably have another one today. We have a baby that isn't feeling 100%, so it's just going to be a lounge around the house kind of day today.

Southern Living Yankee

Here is this week's plan:

Sunday- Taco Bake
Monday - Chicken Marsala
Tuesday - Fajitas
Wednesday - Sweet & Sour Chicken
Thursday - Spaghetti & Meatballs
Friday - Leftovers
Saturday - Grilled Turkey Brats

Sunday - 4 mile run
Monday - 30 Day Shred - Level 1
Tuesday - Yoga Meltdown - Level 1
Wednesday - 30 Day Shred - Level 1
Thursday - Rest
Friday - 30 Day Shred - Level 1
Saturday - 3 Mile Run

Friday might end up being a family walk or a run. We'll have to see how my week/day goes. I might bump up to Level 2 of shred next week. We'll see about that, too.

I hope you all have a great week! Don't forget to check out some of the plans for the other ladies on here. Who knows, you might be inspired to try a new workout or recipe. 

So long for today...

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Wednesday, November 6, 2013


Good morning everyone! Does everyone know what day it is?......Wednesday!! Oh, it's also hump day, too! Lol! We're getting there my friends. Just a couple more days.

I tried so hard to get pictures of everything that I ate the other day. I've actually tried the last two days. But for some reason, I always forget to take pictures of dinner. I'm guessing its because the evenings at our house are so hectic and by the time I manage to get dinner on the table, Camden is usually deciding that he also wants to eat, so I have to shovel the food into my mouth as fast as I can. (Nice, huh?) The last thing I'm thinking of at this point is taking a picture of my plate. So you're going to have to forgive my lack of dinner picture. But I'll give you an amazing description that you'll know exactly what it was.

So lets get to it, shall we?

Breakfast was my typical eggs and turkey bacon

But I also had some roasted butternut squash (my new favorite food)

My morning snack was an apple with Greek yogurt

Lunch was a chicken Caesar wrap with the extra on the side and some Quaker Popped Chips

For my afternoon snack, I had some carrots with roasted vegetable hummus

Dinner was delicious grilled honey line chicken with a side of brown rice and steamed broccoli (See? Who needs pictures?)

I also had a small bowl of Special K cereal after dinner.

So there it is. I'm trying to change things up a little bit with some new foods. My new food for today is spaghetti squash.
Got to keep life interesting, right?

So long for today.

Friday, November 1, 2013

Weekly Food & Fitness Plan #10

Happy Daylight Savings time everyone! Did you remember to turn your clocks back? As always, I hope you're having an amazing weekend. Our's has been great, but going to fast as usual! Since we've taken the last couple of weeks of from working on the house, we're trying to get back into that. I'd like to have the house organized and de-cluttered by the time the holidays (not counting Halloween) roll around because we always end up with extra clutter around Christmas!

I'm going to try something new this week and keep a copy of the menu plan on the refrigerator. I've been finding that I can't remember what I've planned for the week and I'm always having to go in and check. But I think if I keep it up on the fridge where I can always see it, it will make it easier for me to have everything prepped and ready to go. Out of sight, out of mind, right?

Southern Living Yankee

Here's this week's plan:

Menu Plan:
SUNDAY: Oven Baked Swai
MONDAY: Grilled Honey Lime Chicken with brown rice and broccoli
TUESDAY: Cinnamon Pancakes w/ turkey bacon
WEDNESDAY: Crockpot Chicken Parmesan w/ Spaghetti
THURSDAY: Leftovers
FRIDAY: Taco Bake
SATURDAY: Grilled Hamburgers w/ hand-cut oven baked fries

Fitness Plan:
SUNDAY: 4 mile run
MONDAY: 30 Day Shred - Level 1
TUESDAY: 30 Day Shred - Level 1
WEDNESDAY: Yoga Meltdown - Level 1
FRIDAY: 3 mile run
SATURDAY: 3 mile run

I hope you all have a great rest of your weekend and a fantastic week. I will try to be better about putting up some posts. Might even share a new recipe with you all!

Don't forget to check out some of the other blogs in the link-up and give the ladies (and possible gentlemen) some love!

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So long for today...